Surprise your loved ones with these low carb, grain-free chocolate cupcakes filled with raspberry chia seed jam and topped off with a raspberry cream cheese frosting. Have a healthy Valentine’s Day! This post is sponsored by The National Processed Raspberry Council.
If there is one thing I’ve learned after almost 6 years of being on a low carb diet, it’s never to assume I know what is lower or higher in carbs. Now that I’ve been at it for a while, I have the rough carb count and fiber content of a great many foods memorized and can rattle them off with ease. And yet I am still surprised at times to discover something that I assumed was high is actually low and vice versa. In other words, don’t always trust your tastebuds or your brain. Something that tastes wonderfully sweet to the tongue, like raspberries, can actually be quite low carb. And some things that don’t taste sweet at all, like onions, can be surprisingly high in carbs.
In my early days, finding out that raspberries were low carb and high in fiber was like winning the low carb lottery. Because I have always been a diehard raspberry lover and I was absolutely certain that those sweet red globes were packed with carbohydrates and sugars. How could they not be, when they tasted like Mother Nature’s candy? I was so relieved to find out how off-base that assumption was.
I always have bags of frozen raspberries in my freezer as I favour them when I am creating low carb raspberry recipes. Fresh berries are expensive at any time of year and they are so fragile that they tend to get easily crushed or bruised in muffins or pancakes. And you still get all the same great nutrition…possibly more, since the berries are frozen at the peak of ripeness. Fresh berries often sit for a while at the store and in your fridge, losing their nutritional value a little every day. A cup of frozen raspberries also offers 35% of your daily value of fiber and 59% of your daily value of Vitamin C. So you can see how working them into your diet is a great way to boost nutrition. They are also pretty tasty to snack on right out of the freezer (I am eating some as I write this!).
They also go really, really well with chocolate. And a chocolate raspberry combo is absolutely perfect for Valentine’s Day, wouldn’t you say? These Raspberry-Filled Chocolate Cupcakes are an ideal way to get in your chocolate and raspberry fix, all in one delicious low carb package. Frozen raspberries for the win! For more information and great recipes using frozen raspberries, check out Red Razz.com. Follow on Instagram.
Chocolate Raspberry Filled Cupcakes
Surprise your loved ones with these low carb, grain-free chocolate cupcakes filled with raspberry chia seed jam and topped off with a raspberry cream cheese frosting. Have a healthy Valentine's Day!
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/3 cup coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1 & 1/2 tsp instant coffee granules (optional, enhances chocolate flavour)
- 1/2 tsp salt
- 1/2 cup butter
- 2/3 cup Swerve Sweetener
- 4 large eggs, room temperature
- 1 tsp vanilla
- 1/4 tsp liquid stevia extract
- 1/2 cup water
- Half recipe Raspberry Chia Seed Jam
Raspberry Cream Cheese Frosting
- 3/4 cup frozen raspberries
- 1 tbsp water
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered Swerve Sweetener
- Preheat oven to 325F and line a muffin pan with paper liners (I recommend parchment paper for easy release).
- In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour, whey protein, baking powder, instant coffee and salt.
- In a large bowl, beat butter with sweetener until well combined. Beat in eggs, vanilla and stevia extract. Beat in half of the almond flour mixture and then beat in the water. Add remaining almond flour mixture and beat until fully combined.
- Divide batter among prepared muffin cups. Bake 23 to 25 minutes or until cupcakes are puffed, slightly cracked on the top and firm to the touch. Remove and let cool completely.
- Once cool, core the cupcakes using a small biscuit cutter or a sharp knife. Spoon a few teaspoons of jam into each. Cut the very top off the core of each cupcake and cover the jam.
Raspberry Cream Cheese Cupcakes:
- In a small saucepan, combine frozen raspberries and water. Bring to a simmer over low medium heat and cook until berries can be easily mashed with a fork.
- Strain berries with a fine mesh sieve set over a bowl, pressing on solids to release as much liquid as possible. Discard solids.
- In a large bowl, beat cream cheese and butter together until well combined. Beat in sweetener, then beat in raspberry liquid until smooth.
- Pipe or spread on cupcakes.
Serves 12. Each serving has 6.7 g NET CARBS.
Food energy: 355kcal Calories from fat: 257 Cholesterol: 114mg Carbohydrate: 12.42g Total dietary fiber: 5.72g Protein: 11.10g
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.
Disclosure: Many thanks to the NPRC and Red Razz for sponsoring this post. My love of raspberries knows no bounds, so all of these thought and opinions are my own.